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�O�a"'" SAN JOAQUIN COUNT •c�G ENVIRONMENTAL HEALTH DEPARTMENT _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 . c... �p• Telephone:(209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd 4�i F o.Ra FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: mari n. Q_0 Date: Address: 5 ra b City: c5+0�,D� Zip Code: Of'5�p 3 Owner/Operator: < < Telephone: Program Element: Program Record: () 09 1 q Inspection Type: '✓tR_ SB180 Posted Yes No Permit Posted' Yes -i No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below. Major violations pose a threat to public health and must be corrected immediate/ . Non-com /lance may warrant closure of the food facility M0 �bit#Af Kt';owledgs ._..� A4Fi3 Yet 7' �'` � ...'� .r rnrr 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties a 2. Communicable disease;reporting,restrictions&exclusions - 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds t1@ral FDO d';,%ife#Y.RequtretnetltS ;F g ..,.<, . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used 3' zE�Attt Flel�lDiti >. �. $ 00 G4 Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 777� 10. Proper cooking time and temperatures gtpmen l Utets,s!Unetts 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _ ,ti..,'.' � PtpesCort)wrttrlJ CO tT1t111atrO[1 , , c 34. Warewashing facilities maintained;test strips available 2. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained l OO 11ptoved_ �' 38. Approved and sufficient ventilation and lighting _ 15. Food obtained from approved source N 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations 0 Coda artce i11 rd"d PrOCedt 41. Plumbing maintained;proper back flow prevention �? 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed a 43. Toilet facilities clean,supplied,and maintained Ot75LtltteC Adu�So t,... 'A 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaninCg�items;vermin-proofing x Ighly S �pttbl�l>O{d OttS E E1�f1+O 1pdil„�gCd' l l it7e a A z� 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean slls3tB1 jottelr ` 46. No living or sleeping quarters inside facility ".-- _, ;� J..,..- - a 1.Hot and cold potable water available. ` tnpltanC��ikl, fnrOtttt . �._ 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements .. 49. Facility operating with a valid health permit 23. No rodents,insV1 V ects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: J le,- 2C� f' EH Specialist: y C Phone: _�? �,, Page 1 of EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR